***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. bryix

    bryix to have ambition is my ambition
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    I doubt it. It may make the texture mushy - depending on if the meat is shredded and how much lime juice is in the marinade.
     
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  2. cutig

    cutig My name is Rod, and I like to party
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    Usually like half a lime with a beer, cilantro, garlic, onion, and probably some chilis in adobo if I can find it in the freezer. Might leave the beer out and use some oil instead since I want to marinate it longer. Planning to slice it after sous vide I think.
     
  3. bryix

    bryix to have ambition is my ambition
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    think you'll be fine
     
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  4. bigred77

    bigred77 Well-Known Member
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    I dont think the acid will effect beef near like it does pork
     
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  5. devine

    devine hi, I am user devine
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  6. bigred77

    bigred77 Well-Known Member
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    Birthday brisket trimmed and ready for the pit temp to get up

    [​IMG]

    texasraider
     
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  7. bigred77

    bigred77 Well-Known Member
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    I think it was definitely time to get this one out of the freezer

    [​IMG]
     
  8. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    10# of rib tips on the smoke.

    It's football Saturday boys!
     
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  9. bigred77

    bigred77 Well-Known Member
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    Pork or beefs?
     
  10. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Pork. Which brings me to the question do any of you guys finds tips cheap? Our grocery always has 10# boxes for $18, it's the cheapest cut I cook (other than butt when they are on sale). I'm wondering if it's because of my proximity to Chicago where tips are king in bbq.
     
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  11. bigred77

    bigred77 Well-Known Member
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    Turkey breast going on for lunch

    [​IMG]
     
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  12. bigred77

    bigred77 Well-Known Member
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  13. bigred77

    bigred77 Well-Known Member
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    Brisket the first time I've looked at it
    About 3 hours in

    [​IMG]
     
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  14. jbr

    jbr Well-Known Member
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    That’s a huge brisket. Makes the turkey breast look tiny.
     
  15. Willpépé

    Willpépé Miles of D.
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    Arsenal

    I’ve never seen tips in a store once.
     
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  16. bryix

    bryix to have ambition is my ambition
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    Georgia BulldogsBurnleyAtlanta United

    they sell them at one of the local grocery stores that serves primarily lower income people. but this store also has the best meat in town with the most variety of cuts, so I often shop there just for that.
     
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  17. Willpépé

    Willpépé Miles of D.
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    Arsenal

    Yeah i can also add I’m far away from BBQ country. Only two places near me even carry brisket. One is a mile away and the other is 30 minutes and I don’t live in the country or anything.
     
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  18. bigred77

    bigred77 Well-Known Member
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    I just made some hot relish with habenaro's, birds eye and one big bell pepper, got some on my fingers while putting it in a jar and damn its gunna be good n hot
    Will go great with the smoked meats later today
     
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  19. billdozer

    billdozer Well-Known Member
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  20. cal

    cal BOATS
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    WINGS ‘CAUSE IT’S GAMEDAY!!!

    [​IMG]
     
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  21. Owsley

    Owsley My friends call me Bear
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    A100BEE6-7209-4E55-BE38-A2DF09D63845.jpeg

    Smoked catfish. Brined for for ~ 16 hours then smoked for 2 hours at 200 with pecan. Insanely good.
     
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  22. Willpépé

    Willpépé Miles of D.
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    Arsenal

    What did you use for the brine?
     
  23. Owsley

    Owsley My friends call me Bear
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    Water, salt, soy sauce, black pepper, brown sugar, crushed garlic, and cayenne pepper. Let them form a pellicle in the fridge for about 6 hours before smoking too.
     
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  24. bryix

    bryix to have ambition is my ambition
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    Georgia BulldogsBurnleyAtlanta United

    looks like you had an excellent birthday, sir.

    I'll just add my own superfluous "happy birthday" on top of all that.
     
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  25. GGCD

    GGCD The most wasted of days is one without CUM
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    Making my first Pepper Beef Stout.

    Wrapped it with veggies at 165 degrees, been cooking it at 355 for about an hour and 40 minutes and it's already up to 200 degrees.

    Should I pull it at this point or wait to the 2.5 hour point as the recipe suggests? It doesn't seem fork tender at the moment but 200 seems high.
     
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  26. cutig

    cutig My name is Rod, and I like to party
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    Once I've wrapped it I don't ever check the temp. Wouldn't be able to pull it until it's falling apart anyway
     
  27. laxjoe

    laxjoe Well-Known Member
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    Wait until it’s fork tender rather than temp it
     
  28. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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  29. fish

    fish Impossible, Germany
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  30. Willpépé

    Willpépé Miles of D.
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    Arsenal

    Same I don’t even look at it until 3 hour mark. It’s not losing much moisture with the top covered and unless your temp jumps insanely high I don’t think there’s much to worry about. I’ve never over cooked it and I’ve made it, or variations of, many of times.
     
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  31. GGCD

    GGCD The most wasted of days is one without CUM
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    You guys were right, thanks. Kept it in until about the 2.5-3 hour mark, turned out great. Everyone loved it.
     
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  32. laxjoe

    laxjoe Well-Known Member
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    i only know because I've made that mistake before (it's at x-temp, it's got to be done!) but that is all about the braise and getting it fork tender. glad it turned out well!
     
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  33. Willpépé

    Willpépé Miles of D.
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    Arsenal

    Underrated IMO, always dynamite for me.
     
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  34. Craig Pettis

    Craig Pettis The first million is the hardest- Hitler
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    I use them and I like them a lot. Huge step up from the Rec Tec blend.

    looks like the BOGO deal is done. Bummed I missed it
     
  35. bigred77

    bigred77 Well-Known Member
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  36. cal

    cal BOATS
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  37. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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  38. BayouMafia

    BayouMafia slowly learning that life is ok
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    Now we’re cooking with gas!
     
  39. bigred77

    bigred77 Well-Known Member
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    How you gunna cut into it?
     
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  40. cal

    cal BOATS
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    no idea i’m just along for the ride, learning and helping wherever i can
     
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  41. Willpépé

    Willpépé Miles of D.
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    Arsenal

    Get some good scissors.
     
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  42. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Biggest downside of an electric smoker....the fact that it's electric.

    Planning to do a Brisket Friday into Saturday and this hurricane isn't working into the plans. Can't get an umbrella from Amazon until Saturday (fuck you prime)....guess I have to go to a store to find something
     
  43. Willpépé

    Willpépé Miles of D.
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    Arsenal

    I would advise against that, unless you want to destroy it. We had an older umbrella from late 80s that was made of real high quality material. It flew around a few times when I forgot to put it down, and once it literally went over my house, I found it in the front yard, which was scary because it was perfectly fine and operational but that could fucking kill someone. Needless to say it finally shit the bed and we have averaged one a year since. I want to get a real metal one(aka not aluminum) but they are absurdly priced and I just haven’t pulled the trigger on it yet.
     
  44. bigred77

    bigred77 Well-Known Member
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    Get a pop up canopy at academy and use Buckets full of water on all 4 corners to weigh it down
     
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  45. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Yeah, it's not going to be in an actual hurricane, just the rain bands and it's the end of it. Should be like 10mph winds and I have a base for the umbrella. Might look at a canopy tho
     
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  46. jbr

    jbr Well-Known Member
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    403ABFE8-7D54-4EC7-9D7E-8E45FD75F8B4.jpeg
    7 hours at 250* and we are getting pretty close
     
  47. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Ordered mine on September 6th.

    Got an email today saying they had an overwhelming number of orders and are bringing in more resources to ship them out. Please continue to wait for my order.

    Just wanted to share...
     
  48. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Yeah they've got to fix their shit if they want to survive.

    I'll be interested to see if the pellets are good
     
    THF likes this.
  49. DexterRutecki

    DexterRutecki Well-Known Member
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    Yo dudes. Looking for some help. I am flying down to Tampa next week to settle some family matters then driving back north.

    I am looking for good barbecue on the I-95 corridor. Will be in Georgia for dinner on a Saturday. Will be in the Carolinas for lunch on a Sunday (feel like a lot of places will be closed on a Sunday).

    Appreciate the help!
     
  50. Bishop

    Bishop Future Member
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    B's Cracklin BBQ is Savannah
     
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